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Gingerdoodle Cookies
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Gingerdoodle Cookies

Soft and chewy Gingerdoodle Cookies made with molasses, ginger, cinnamon, and a sweet cinnamon-sugar coating. These warmly spiced cookies are perfect for holiday baking, cookie exchanges, or an everyday sweet treat.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: gingerdoodle cookies
Servings: 24 cookies
Calories: 165kcal

Ingredients

  • Cookies
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • Cinnamon-Sugar Coating
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Whisk flour, ginger, cinnamon, baking soda, cloves, and salt together.
  • Beat butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg, molasses, and vanilla. Mix until combined.
  • Gradually add the dry ingredients and mix just until the dough comes together.
  • Mix the coating sugar and cinnamon in a small bowl.
  • Scoop dough into 1½-inch balls and roll each in the cinnamon sugar.
  • Place cookies on the prepared baking sheets, leaving about 2 inches between them.
  • Bake for 9–11 minutes, until the edges are set but the centers remain slightly soft.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Don't overbake the cookies; they will continue to set as they cool.
  • Measure flour accurately for soft, chewy cookies.
  • Use softened butter rather than melted butter.
  • For a stronger ginger flavor, slightly increase the ground ginger.
  • A cookie scoop helps create evenly sized cookies.
  • Allow the cookies to cool before storing.

Storage

Room Temperature: Store in an airtight container for 4–5 days.
Freezer: Freeze baked cookies for up to 2–3 months in a freezer-safe container.
Make Ahead: Cookie dough can be refrigerated for up to 2 days before baking.

Nutrition 

  • Calories: 165 kcal
  • Carbohydrates: 23g
  • Protein: 2g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 22mg
  • Sodium: 90mg
  • Fiber: 0.5g
  • Sugar: 13g